Chinese dumplings dough

Category: Culinary recipes
Kitchen: chinese
Chinese dumplings dough

Ingredients

wheat flour 400 g
salt 2 g
room temperature water 210 g

Cooking method

  • I made 1/2 of the indicated portion by adding an additional 20 g flour when kneading the dough.
  • Chinese dumplings doughIn a bowl, mix the flour and salt and pour in the water.
  • Chinese dumplings doughKnead hard dough. Don't aim for a smooth dough surface. Cover the dough with an inverted bowl or plastic wrap and let sit for 30-45 minutes.
  • Chinese dumplings doughNext, knead the dough for 3 minutes: wrap the top of the dough and seal with the base of your palm, turn the dough clockwise and wrap the top of the dough again, sealing it with the base of your palm. Stretch the dough slightly as you work.
  • Chinese dumplings doughThe dough surface is absolutely smooth and even.
  • Chinese dumplings doughCover the dough with an inverted bowl or plastic wrap and let sit for 1.5 hours.
  • Chinese dumplings doughNext, knead the dough, wrapping its upper part several times and sealing it with the edge of your palm, round it.
  • Chinese dumplings doughPunch a hole in the center of the dough piece with your hands.
  • Chinese dumplings doughCut the dough, unfold and roll evenly into a rope. Cut the tourniquet into even pieces.
  • Chinese dumplings doughPlace one of the cut pieces with the cut up, lightly press down with your palm and roll with a rolling pin into a circle, leaving the edges thinner in relation to the center. Next, add the filling and sculpt dumplings of any shape.
  • Chinese dumplings doughOption for steamed dumplings. Add the filling and connect the two sides of the circle in the center.
  • Chinese dumplings doughConnect one open part of the dough piece.
  • Chinese dumplings doughAnd at the same time the second, remaining side of the dough piece. Forming completed.
  • Chinese dumplings doughAdd vegetables * to the center of the dough piece.
  • Chinese dumplings doughOr on the sides of the center. Place the pieces in an oiled steamer pan and steam until tender.
  • * You can add vegetables immediately or during cooking, for example, 5 minutes before the end. The variety of vegetables used also depends on your taste and combination with the filling. Basically, corn, green peas, red bell peppers, stalked celery, mushrooms and carrots are added. Square-shaped dumplings look beautiful, all four squares are filled with different fillings - mushrooms, corn, red bell pepper and stalked celery.
  • The dough, after cooking, is dense and elastic, perfectly keeps the shape and juice of the filling, and differs from the usual dumplings.

Note

At the heart: dough recipe from Gao's Chinese Cooking... Thanks to the author!

tat-63
what a beauty I take note of
Corsica
tat-63Thanks for your interest in the recipe!
Trishka
What an interesting recipe, thanks, I'll take it.
And it is suitable only for "steam", it is impossible to cook in water?
Corsica
Trishka, Thank you! The dough is considered universal, suitable for all options for making Chinese dumplings: boiled, fried, steamed. I have not cooked dumplings, I can not recommend it with confidence. Sauce is required for these dumplings.
Tricia
Ilona, it is a little incomprehensible how the next one turned out from the first photo of an unfinished dumpling ... The intermediate one was not enough, for me personally.
Thanks for the dumplings idea. I'll definitely try it for a couple. And I also wanted fried gyoza with chum.
Corsica
Anastasia, look at the junction in the center, and now notice the bottom straight line _ that ends with the open rounded sides (_). You take the corners of the fillets on the right and left sides and connect them together, while the fillets rise up, forming the sides of the dumplings. Try it on a napkin, otherwise it is difficult to photograph, sorry.
Thanks for your interest in the recipe!
Tricia
Ahhh!
This is molding like a manti, right? On my smartphone, in a small photo, the central ridge of the tuft was not visible. It seemed that in the center there was just a smooth piece of dough without a pinch, just with unevenness, so I wondered where the scallop had gone. Thanks for the clarification!
Corsica
Anastasia, in the video clip the time is from 01.07 to 01.17:

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Quote: Tricia
This is molding like a manti, right?
Yes, sometimes it does.
Tricia
Thank you, how many cool ideas !!!
Corsica
delicious dumplings.
Anna67
Corsica, I am also a brake. I understood only from the video and immediately forgot while watching it. Of the unusual methods, only the fish and the rose are familiar. In theory.
Perhaps you should try only not so small: interesting pockets, ginger with wasabi seems to be.
Mashutka
Ilona, ​​what a beauty !! I am armless, I will not repeat it for sure, but the recipe for my notebook is unambiguous. And, as always, hello to my dearly beloved VladikVostok))!
Anna67
Oh, I forgot to ask. Who made the dough - is it suitable for curd filling or more for meat filling? In which direction does that differ from the usual dumplings?
lettohka ttt
Corsica, Ilona, ​​thanks for the recipe and the molding!
Rada-dms
Beautiful molding, adopted! Thank you so much!
Corsica
Anna67, Mashutka, lettohka ttt, Rada-dms, thanks for your interest in the recipe and kind words!
Quote: Anna67
I understood only from the video and immediately forgot while watching it.
Anna, the steps of sculpting dumplings are easier to repeat immediately on the prepared dough, they are quite clearly and quickly remembered.
Quote: Anna67
Who made the dough - is it suitable for curd filling or more for meat filling? In which direction does that differ from the usual dumplings?
The dough for wonton is quite dense and thin at the same time, due to the lack of eggs (oil) in the composition, it has a less rich taste. Not a very suitable option for cottage cheese filling, but it all depends on your taste. Basically, meat, fish (seafood) and vegetable ingredients are assumed for filling dumplings.
Mashutka, do not slander yourself, if you can sculpt ordinary dumplings, then this option will not be difficult. It is a pity that it was not possible to talk about lightness and everything looks complicated in the photographs. Watch the video and try on your dough recipe, maybe this will be easier? Thanks for the hello, on occasion I will.
tati-ana

Corsica,
What about examples of fillings? Also a big hello to DV, I immediately remembered Suifunhe, on occasion, hello to him, and to Hunchun and the Chinese brothers
Anna67
Quote: Corsica
then this option will not be difficult
Actually, it is, repeat it a couple of times and master it. When I tried to repeat a challah of 6 strands with a picture on the screen, it’s difficult. In the picture, even though the bundles were colored, the dough is all the same and twists like a snake. I decided that if I try again, then first on colored wires
A good reason to try it with fish: a new filling and a new way of sculpting ... but only a jar of mussels in oil and cod fillets in a briquette are needed from fish and seafood.
Corsica
Quote: tati-ana
What about examples of fillings?
The most famous is the version of the filling made from chopped pork and Chinese cabbage, spices are added to taste, but in general, there are many options, there is also a vegetarian line with its variety, for example, in some recipes, they replace minced meat with rice, do not add an egg to shrimp, and use tofu. "Vegetarian filling for steamed dumplings", "Meat filling for boiled dumplings", "Shrimp filling for steamed dumplings":

Vegetarian filling for steamed dumplings.
chopped carrots - 1/2 cup
chopped cabbage - 1/2 cup
chopped shiitake mushrooms - 2 tbsp. l.
grated ginger - 1/4 tsp
sugar - 1/2 tsp.
white pepper - 1/2 tsp.
soy sauce - 1/2 tsp
salt - 1/4 tsp.
vegetable oil and sesame oil - 1/2 tsp each.
Pour vegetable oil into a preheated pan, add ginger and mushrooms, mix and fry slightly. Add carrots and cabbage, season with sugar, salt and pepper.Fry, stirring occasionally, until vegetables are soft. Pour in soy sauce, stir, after 30 seconds pour in sesame oil, stir and turn off the stove. Transfer the filling to a plate. For 1 dough piece (standard weight 12-14 g) - 1.5 tbsp. l. fillings.
Meat filling for boiled dumplings.
chopped beef - 500 g
tomato, large size - 1 pc.
stalked celery - 6-7 pcs.
onions - 1/2 pc.
salt - 1 tsp.
ground ginger, pepper - to taste
vegetable oil - 1-2 tbsp. l.
Peel the tomato, cut into large wedges, remove the seeds and juice into a separate bowl. Chop the tomato pulp into a gruel with a knife, transfer to a bowl and add salt.
Pour tomato juice with seeds and squeezed juice from tomato pulp into a bowl with chopped beef, mix thoroughly. Add chopped tomato pulp, mix until smooth.
Rinse the celery thoroughly under running water, dry and chop finely. Add celery and chopped onions to the meat bowl.
Place the pan on the stove, add oil and heat well. Pour the heated oil into a bowl of meat and mix all the ingredients thoroughly until smooth.
Sauce for ready-made dumplings:
soy sauce - 1-1.5 tbsp. l.
rice vinegar - 1/3 tsp.
sesame oil - 1 tbsp. l.
chili oil and chopped green onions to taste.
Mix all ingredients.
Filling with prawns for steamed dumplings.
leeks - 0.5 kg
egg - 2 pcs.
shrimp to taste
salt to taste
sesame and vegetable oil.
For the leek filling, use a minimum of seasoning, usually ginger and salt.
Choose a bright colored leek with a thin root portion. Rinse the onion thoroughly under running water, dry it, chop finely with a knife and mix with vegetable oil, which will keep the juice during cooking and the filling will not be watery, and the onion will not lose its taste. Then add salt, if desired, you can also add a small amount of sugar.
Heat a frying pan with a little vegetable oil, add eggs and stir fry until tender, stirring so that small pieces of yellow are obtained, or make a regular natural omelet and chop it finely. Add the prepared mass to the onion, stir.
Mix the onion and egg mass with chopped shrimps, add sesame oil and salt, mix all the ingredients thoroughly until smooth.
Sometimes, if desired, the resulting mass is heated in a pan, lightly frying.

... Thanks for the hello.

Quote: Anna67
When I tried to repeat a challah of 6 strands with a picture on the screen, it’s difficult.
Yes, it is easier for those who are fond of or familiar with the art of macrame. Usually, it is recommended to highlight the algorithm of actions, orienting the steps to the count, in support of visual memory.
Anna67
Quote: Corsica
in support of visual memory
I got carried away in my youth, and now the old one has become hard in my mind to grasp the logic of the process out of 4 that intuitively intertwined.
I will try the dough first, then I will choose the filling, and the additional pockets are interesting ...
Corsica
Quote: Anna67
She got carried away in her youth, and now the old one has become hard to grasp the logic of the process in her mind
I doubt Anna, most likely just other, more important, concerns and thoughts interfere with distraction and focus on work.
Quote: Anna67
additional pockets interested ...
yes, an interesting option, I agree.

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